These egg free pancakes work both for those not eating egg, or if the cupboard shelves are a little empty, and for those allergic to egg.
If there are leftovers, stick them in the fridge and heat them up in the microwave or in the toaster at a later date. This dish is quite low in protein, so make sure you add a little in your next meal.
Portions: 2 or 4 pancakes.
|Nutritional value 1 portion: 319 kcal|
47 g (58 E%)
10 g (27 E%)
12 g (15 E%)
|+ 0,5 apple and 1 tbsp honey contains: 100 kcal|
27 g (100 E%)
0 g (0 E%)
0 g (0 E%)
- 200 ml / 4 oz dinkel flour (dinkel flour – or spelt flour – has low GI, but you can also use ordinary flour)
- 1 tsp baking powder
- 0.25 tsp salt
- 250 ml / 1 cup milk, 1.5 % fat
- 1 tbsp cooking oil
- 1 apple
- 1 tsp cinnamon
- 2 tbsp honey or maple syrup
- Mix the dry ingredients in a bowl: 200 ml / 4 oz flour, 1 tsp baking powder and 0.25 tsp salt.
- Stir in 250 ml / 1 cup milk.
- Let it sit for 5 minutes to let the baking powder do its job.
- Take a few moments for a relaxing exercise. Sit on a chair and focus on your breathing. Take a deep breath and tense your arms. Relax. Take a deep breath and tighten your legs. Relax. Go through your entire body and tense and relax one part at a time.
- Scope out 75 ml / 3 oz of the mix, one at the time to make four round pancakes in a frying pan. Fry on medium high heat. When the pancakes start to bubble it’s time to flip them over and fry them for a few minutes on the other side.
- Once the pancakes are cooked. Slice 1 apple very thin and fry it in the pan with 1 tsp cinnamon. Serve the pancake with the apple and 0.5 tbsp honey or maple syrup on top of each pancake.